Mumbai is a city of a million plates, bringing you culinary ideas from around the world. Yet in the hustle, we often miss out on authentic and intentional taste that makes each cuisine so special. For all our culinary diversity, we rarely stop to think why our food tastes the way it does. Indian cuisine, especially, isn’t just a matter of taste and preference, but a result of the unique geography and topography of each region. For too long, Gujarati food has had a reputation for sugary dishes. But what if we said that was a myth? At The Westin Mumbai Garden City, Chef Poonam Dedhia is dismantling the very prejudice, and bringing you flavours that are about need, resilience and spice-forward soul. Whether you are a vegetarian or not, the Gujarati and Kathiawadi food festival is for all those culinary and food enthusiasts to understand food that comes with a purpose.
The Gujarati and Kathiawadi Food Festival, The Westin Garden City
The weeklong festival running until Sunday, March 22, takes over two restaurants at The Westin. You can dive into a sprawling dinner buffet at Seasonal Tastes or opt for a curated, intimate set menu at Kangan. The beauty of the festival lies in its fluidity. The buffet main course, especially, changes every single day, bringing newer tastes and newer ingredients, ensuring no two plates are the same.
The Legend of The Brown Cuisine
Kutch is a historical landscape of little to no vegetation, yet a vital stop on the ancient Silk Road. Thus, the abundance of dry spices and the availability of onion, garlic, and potatoes created the cuisine born out of scarcity. Not to mention, despite being a coastal stop, the three major communities that inhabit the land created a vegetarian-forward cuisine. Additionally, the earthy use of spices and the colours it infused earned it its moniker, “The Brown Cuisine“.
The highlight of the buffet spread is undoubtedly the Aakhi Dungri Lasan Nu Shaak where whole onions and garlic are slow-cooked with whole spices. Slow-baked for hours, the garlic loses its aggressive pungent bite, transforming into a caramelised, melt-in-mouth treasure. Pair this with a unique khichdi, a homemade staple that manages to be layered in flavour yet incredibly light on the stomach. Moreover, no Gujarati meal is complete without besan-coated snacks and savoury namkeens. The sprawling, golden table dedicates itself entirely to Gujarati Farshan, endless varieties of snacks that are made for long conversations and full mouths.
The Unrotating Delicacies
While the mains rotate, the starters and desserts remain constant at the festival spread. You’ll find the pillowy Malai dhokla, iconic Kutchi Dabeli, chaat, and a variety of chutney. The pungent garlic chutney, besan chutney, and wood apple chutney steal the spotlight. One cannot forget Panki, or as Chef Dedhia refers to them, “Indian crepes“, a delicate besan crepe steamed between banana leaves.
Finally, the table moves to the dessert spread, where the Chef and her team have gone all out. The sprawling archive of sweetness brings out the region’s best, from crumbly Sukhadi and Churma Nu Laddoo to Khopra Pak, Mava Ghugra, and Dudhi Halwa. The options are endless. Nevertheless, no Gujarati experience is sustained without the gooey crunch of Jalebis that are sizzled in front of your eyes. Did you know the iconic Jalebi-Fafda pairing was actually an accident? Now, it’s a community favourite. But, if you are seeking a personal recommendation, head straight for the Kesar Pista Matho. This creamy, saffron-infused dessert is a strong contender to frozen yoghurt, perfectly balanced and sweet enough to reach for second servings.
Ultimately, food is not about how much you can consume. Intentional food carries a deeper taste and is a gateway to learning about cultures, communities, and the geography that forges it. This spread is an immersive experience, designed to make you feel at home. It’s a flavour that invites you to share an ancient heritage that is as rich as the spices on your plate.
Key Information
📍Kangan & The Seasonal Tastes, The Westin Mumbai Garden City
📅March 15 – March 22
⏰ Lunch at Kangan: 11 AM onwards, Dinner buffet at Seasonal Tastes: 6:30 PM onwards
💵(without alcohol) Kangan Set Menu: ₹ 4,500/- onwards, Seasonal Tastes buffet: ₹3,199/- onwards
Note: The review above is that of the dinner buffet at Seasonal Tastes